Description
A delicious and nutritious grain bowl featuring seasonal ingredients perfect for fall.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup roasted butternut squash, cubed
- 1 cup Brussels sprouts, halved and roasted
- 1/2 cup dried cranberries
- 1/2 cup pecans, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions.
- Toss the butternut squash and Brussels sprouts with olive oil, salt, and pepper, and spread them on a baking sheet.
- Roast the vegetables in the oven for about 25-30 minutes, or until tender and caramelized.
- In a large bowl, combine the cooked quinoa, roasted vegetables, dried cranberries, and pecans.
- Drizzle with maple syrup and toss to combine.
- Top with feta cheese if desired and serve warm.
Notes
- Feel free to substitute any seasonal vegetables you have on hand.
- This bowl can be served warm or cold.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting and Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg
Keywords: Fall Harvest Grain Bowl, seasonal recipes, healthy grain bowl